Ganoderma is a rare medicinal herb that has many uses in protecting and improving human health. If we do not know how to use and preserve it, Ganoderma will not be able to fully utilize its uses. It is wasted and loses its effectiveness when used.
Which type of Ganoderma mushroom is best?
There are many types of Ganoderma mushrooms. However, there are only 6 types of Ganoderma mushrooms that have been deeply researched for their therapeutic potential: red, black, blue, white, yellow and purple Ganoderma mushrooms.
Among them, the type with the best therapeutic effect and most commonly used is the red Ganoderma mushroom because it contains the most nutrients, promotes the work of the immune system, and increases the body’s activity.
People who use red Ganoderma mushrooms regularly are always healthy, full of energy, alert and refreshed every day, every hour. This effect is especially beneficial for young people, especially office workers – people who always face pressure and stress at work.
Keep the fungal spores intact in the mushroom
Some active ingredients that are good for health in Ganoderma mushrooms are insoluble in water, so the traditional way of using them – using sliced Ganoderma in the form of decoction, medicinal soup… – if you leave the residue, you will accidentally waste valuable nutrients. These are fungal spores that cover the surface of the fungus.
Oriental medicine often recommends processing by grinding whole Ganoderma mushrooms into fine powder, steeping with boiling water and drinking the residue. Although it is a bit complicated and difficult to drink, it is an effective way to use it.
To increase medicinal properties, reduce bitter taste
Ganoderma mushrooms have a bitter taste and are a bit difficult to drink, so they are often combined with other herbs to “enhance the taste” and complement each other to enhance their medicinal properties. Depending on the purpose of use for health care, Ganoderma mushrooms can be combined with some other herbs such as honey, licorice, ginseng, artichoke, Panax notoginseng, honeysuckle, marjoram…
In particular, Ganoderma mushrooms combined with honey help create a delicious flavor, are easy to drink and help improve overall health. Vitamin C in honey also helps the body absorb hundreds of nutrients in Ganoderma mushrooms well, suitable for use every day without fear of any side effects for the body.
Preserving Ganoderma
If we know how, we can preserve Ganoderma for a few years without affecting the quality. Ganoderma is a very easy herb to preserve, but when buying it you need to pay attention to the following points: do not buy mushrooms that are dark yellow on the underside or have worm holes underneath and buy large mushrooms with a shiny appearance. You should buy small mushrooms or mushrooms with intact spore layers on the surface.
Here are some preservation methods:
- You can preserve Ganoderma mushrooms by soaking them in wine to make Ganoderma wine or putting them in the refrigerator or drying them in a sealed bag. By doing this, you can preserve Ganoderma for a long time.
- Ganoderma mushrooms, if dried and packed in sealed packaging, can be preserved for many years without losing quality. Note that when preserving Ganoderma Lucidum, you should dry it and put it in a sealed bag to avoid moisture, mold, termites, and reduced quality.
- Ganoderma mushrooms can be sliced or crushed. Preserving Ganoderma mushrooms by grinding them into powder will make them last longer and be much more convenient to use.
If it is moldy, the Ganoderma mushroom will crumble like sawdust powder. Weevils or beetles will punch holes inside the mushroom, creating many grooves inside, laying eggs, forming larvae, and reducing the effectiveness of the mushroom. Ganoderma. Therefore, you must carefully preserve this precious medicine to avoid spoilage and waste.
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